HOME | LOGIN | MEMBER JOIN | CONTACT US | ENGLISH

한국식품과학회지
→ 한국식품과학회지2020 ; 52(3): 212-219
Physicochemical characteristics of El salvadoran Coffea arabica cv. Bourbon coffee extracts with various roasting conditions
로스팅 조건에 따른 엘살바도르산 Coffea arabica cv. Bourbon 커피의 이화학적 특성
Inyong Kim1,†, Sunyoon Jung1,2,†, Eunkyung Kim3, Hea-Yeon Yun1, Seokam Zhang4, Jung-Heun Ha1,2, and Yoonhwa Jeong1,2,*
1Research Center for Industrialization of Natural Nutraceuticals, Dankook University 2Department of Food Science and Nutrition, Dankook University 3Department of Food Service Industry Management, Graduate School of Tourism Business Management, Kyonggi University 4Department of Exercise Prescription and Rehabilitation, Dankook University
김인용1,†·정선윤1,2,†·김은경3·윤혜연1·장석암4·하정헌1,2·정윤화1,2,*
1단국대학교 천연물식의약소재산업화연구센터, 2단국대학교 식품영양학과, 3경기대학교 관광전문대학원 외식산업경영학과, 4단국대학교 운동처방재활학과
ABSTRACT
The physicochemical characterstics of El Salvadoran Coffea arabica cv. Bourbon coffee extracts under various roasting conditions were investigated. Green beans were roasted under four different conditions (Light-medium, Medium, Moderately dark, and Very dark). The coffee extracts were prepared by using the espresso or drip methods. As the roasting degree increased, the coffee bean moisture content decreased and the ash content increased. The lightness and yellowness of the beans and coffee extracts decreased along with the increasing roasting degree. In the drip coffee, the reducing sugar content decreased and the pH value increased along with the increasing roasting degree. Both in the espresso and drip coffee, total organic acid and chlorogenic acid contents decreased, while the caffeine content increased along with the increasing roasting degree. Therefore, it is suggested that the roasting degree affects the physicochemical characteristics of coffee extracts.
KEYWORD
Coffea arabica cv. Bourbon, coffee, roasting, physicochemical characteristics
한국식품과학회지 2020 Jun; 52(3): 212 - 219
PDF
List